This rich, creamy custard is flavored with the warm, spicy flavors of fall and topped with a thin layer of crispy caramelized sugar.

Recipe by
Barbara Schieving

January 15, 2012

Ingredients

6

LAND O LAKES® All-Natural Farm-Fresh Eggs

1/3

cup granulated sugar

2

tablespoons packed light brown sugar

1/4

cup canned pumpkin (not pumpkin pie mix)

1

teaspoon vanilla

1 1/2

cups heavy whipping cream

1/2

teaspoon ground cinnamon

1/4

teaspoon pumpkin pie spice

Pinch of salt

2

to 4 tablespoons coarse sugar or turbinado sugar (raw) sugar

Directions

1Heat oven to 300°F. In 13x9-inch (3-quart) glass baking dish, place 4 (8-oz) ceramic ramekins.* Put a pot of water on to boil (use a tea kettle if you have one). Separate eggs; discard egg whites or refrigerate and save for another use.

3In small saucepan, heat whipping cream, cinnamon, pumpkin pie spice and salt over medium heat, stirring frequently, just until mixture begins to simmer. Slowly pour cream mixture into egg yolk mixture, whisking constantly, until well blended. Strain through a fine-mesh strainer set over a bowl.

4Divide strained mixture evenly among ramekins. Place baking dish on rack in center of oven. Pour enough boiling water into dish, being careful not to splash water into ramekins, until water covers halfway up sides of ramekins.

5Bake uncovered 25 to 35 minutes or until sides are set (centers will be jiggly). Carefully transfer ramekins to cooling rack, using tongs or grasping tops of ramekins with pot holder. Cool to room temperature, about 2 hours. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 2 days.

Expert Tips

*Do not use glass custard cups; they cannot withstand the heat from the kitchen torch or broiler and may break.

If you don’t have a kitchen torch, you can caramelize the sugar under the broiler. After sprinkling with coarse sugar, place the ramekins on a 15x10x1-inch pan or cookie sheet with sides. Broil with tops 4 to 6 inches from heat until sugar is melted and lightly browned, 1 to 2 minutes.